WSQ HACCP Principles

Question 1

What does 'HACCP' stand for?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

HACCP stands for Hazard Analysis and Critical Control Points — a systematic, science-based approach to food safety management that identifies, evaluates, and controls hazards that are significant for food safety, rather than relying solely on end-product testing.

Question 2

How many principles does the HACCP system consist of?

Accepted Answer

7 principles

Answer

The HACCP system consists of 7 principles: (1) Conduct hazard analysis, (2) Identify Critical Control Points, (3) Establish critical limits, (4) Establish monitoring procedures, (5) Establish corrective actions, (6) Establish verification procedures, and (7) Establish documentation and record-keeping.

Question 3

What is a 'Critical Control Point (CCP)' in a food process?

Accepted Answer

A step in the process at which control can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level

Answer

A CCP is a specific step in a food production process where control is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level. If a CCP is lost, the safety of the food may be compromised. Examples include cooking (kills pathogens) and metal detection (removes metal fragments).

Question 4

What is a 'critical limit' in HACCP?

Accepted Answer

The maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard

Answer

A critical limit is a measurable, specific value (such as a minimum cooking temperature or a maximum time in the danger zone) that separates safe from unsafe at a CCP. If food falls outside the critical limit at a CCP, corrective action must be taken.

Question 5

What does HACCP Principle 4 (monitoring) require?

Accepted Answer

Establishing planned measurements or observations to assess whether a CCP is under control within its critical limits

Answer

HACCP Principle 4 requires establishing a monitoring system for each CCP — specifying what will be measured or observed, how it will be measured, how often it will be monitored, and who is responsible. Monitoring confirms that each CCP remains within its critical limits.

WSQ Food Safety Practice Test

WSQ Food Safety Practice Test

WSQ HACCP Principles